Potential Newbie questions
 

I'm interested in possibly either getting into wine making or beer
making.

It appears that wine making is easier, but you obviously have to wait
longer. The thing I like about beer is that you have an opportunity
to make something much more flavorful than what you can buy in the
store (at least better than Budweiser, Coors, etc.). With wine, I
don't see how you can really produce something better than what you
would buy in the liquor store, unless you're accustomed to drinking
Mad Dog 20/20. Of course a batch of wine should last much longer than
a batch of beer (unless you're really a sod-head). I figure that you
wouldn't even have to be making that often, to keep a nice stock of
wine.

I've read that wine needs to be stored @ around 70deg. F during
fermentation. This might be difficult. In the summertime, the inside
of our home gets up to 75 - 78 degrees. I might find closets and such
that don't typically get warmer than 73 - 75 degrees, but that's
probably about as good as it will get. Would this be a problem? If
so, is there a relatively inexpensive way to get the temp. down a few
degrees (not for the entire house, just for the fermenting wine)?

Do most folks use the small barrels for fermentation, or do most folks
just use the "bucket" that comes with most kits?

Do most equipment kits come with everything you need, or are there
major components missing that one should be aware of?

Any other thoughts/advice?

Potential Newbie questions
 

"Jack" > wrote in message
om...
> I'm interested in possibly either getting into wine making or beer
> making.

Youre starting in the right place


> It appears that wine making is easier, but you obviously have to wait
> longer. The thing I like about beer is that you have an opportunity
> to make something much more flavorful than what you can buy in the
> store (at least better than Budweiser, Coors, etc.). With wine, I
> don't see how you can really produce something better than what you
> would buy in the liquor store, unless you're accustomed to drinking
> Mad Dog 20/20. Of course a batch of wine should last much longer than
> a batch of beer (unless you're really a sod-head). I figure that you
> wouldn't even have to be making that often, to keep a nice stock of
> wine.

THere are many aspects to tailoring the "flavor" of a wine...start by
looking at the recipes at this site
http://winemaking.jackkeller.net/index.asp
This will give you an idea on the many possibilities
I have some different red and white wines bottled and ageing while im
fermenting a jalepeno wine and a blackcurrant wine right now

> I've read that wine needs to be stored @ around 70deg. F during
> fermentation. This might be difficult. In the summertime, the inside
> of our home gets up to 75 - 78 degrees. I might find closets and such
> that don't typically get warmer than 73 - 75 degrees, but that's
> probably about as good as it will get. Would this be a problem? If
> so, is there a relatively inexpensive way to get the temp. down a few
> degrees (not for the entire house, just for the fermenting wine)?

Temperature is important although I will let the others answer how much...I
dont have any problems with keeping temperatures around 68

> Do most folks use the small barrels for fermentation, or do most folks
> just use the "bucket" that comes with most kits?

I would love someday to use barrels but as space is a consideration, I
started with plastic "bucket" fermenters and now use glass carboys with
great results

> Do most equipment kits come with everything you need, or are there
> major components missing that one should be aware of?

You can always add but most starter eqipment kits provide a great
basis....its important in the beggining to not get bogged down in too many
details...if you like it there will be plenty of time for that...most
moderately priced kits provide great wine when aged and you only go up from
there

> Any other thoughts/advice?

why not do both...much of my equipment i use for both....the only thing you
might have to be careful with is the plastic bucket fermenter but I use
glass now so I havent had any issues.

Biggest advice....ENJOY

Potential Newbie questions
 

The temperature thing has me the most worried. I don't know how I
would keep 5 gallons @ 68 deg F.

I'm interested in the small wood barrels. These would be easier to
move around than a large barrel, plus you would still have the added
benefit of the flavor advantages that comes from using wood barrels.
I've seen some on the internet. They're not cheap, but the price is
not that bad.

I figured you could use the same equipment for both, with some small
additions for beer brewing (like a boiling pot). If I start with
wine, I'll probably try beer some time and vice versa if I start with
beer. However, I would want to gain some experience and expertise in
one, before going to the other.

Thanks.

"Jason Thomas" > wrote in message >...
> "Jack" > wrote in message
> om...
> > I'm interested in possibly either getting into wine making or beer
> > making.
>
> Youre starting in the right place
>
>
> > It appears that wine making is easier, but you obviously have to wait
> > longer. The thing I like about beer is that you have an opportunity
> > to make something much more flavorful than what you can buy in the
> > store (at least better than Budweiser, Coors, etc.). With wine, I
> > don't see how you can really produce something better than what you
> > would buy in the liquor store, unless you're accustomed to drinking
> > Mad Dog 20/20. Of course a batch of wine should last much longer than
> > a batch of beer (unless you're really a sod-head). I figure that you
> > wouldn't even have to be making that often, to keep a nice stock of
> > wine.
>
> THere are many aspects to tailoring the "flavor" of a wine...start by
> looking at the recipes at this site
> http://winemaking.jackkeller.net/index.asp
> This will give you an idea on the many possibilities
> I have some different red and white wines bottled and ageing while im
> fermenting a jalepeno wine and a blackcurrant wine right now
>
> > I've read that wine needs to be stored @ around 70deg. F during
> > fermentation. This might be difficult. In the summertime, the inside
> > of our home gets up to 75 - 78 degrees. I might find closets and such
> > that don't typically get warmer than 73 - 75 degrees, but that's
> > probably about as good as it will get. Would this be a problem? If
> > so, is there a relatively inexpensive way to get the temp. down a few
> > degrees (not for the entire house, just for the fermenting wine)?
>
> Temperature is important although I will let the others answer how much...I
> dont have any problems with keeping temperatures around 68
>
> > Do most folks use the small barrels for fermentation, or do most folks
> > just use the "bucket" that comes with most kits?
>
> I would love someday to use barrels but as space is a consideration, I
> started with plastic "bucket" fermenters and now use glass carboys with
> great results
>
> > Do most equipment kits come with everything you need, or are there
> > major components missing that one should be aware of?
>
> You can always add but most starter eqipment kits provide a great
> basis....its important in the beggining to not get bogged down in too many
> details...if you like it there will be plenty of time for that...most
> moderately priced kits provide great wine when aged and you only go up from
> there
>
> > Any other thoughts/advice?
>
> why not do both...much of my equipment i use for both....the only thing you
> might have to be careful with is the plastic bucket fermenter but I use
> glass now so I havent had any issues.
>
> Biggest advice....ENJOY

Potential Newbie questions
 

> I'm interested in possibly either getting into wine making or beer
> making.
>

I agree with the other poster - why not do both - some wine and
some beer. Pick wine kits to start as they're fairly easy and
do beer later. As far as the fermentation temperature goes, do
the wine as I do in the fall. The temp in my basement hovers
around 68F.

Don

Potential Newbie questions
 

I cannot imagine a kit wine making a wine as bad as MadDog. You may not
make a wine equivalent to a $120/bottle wine but you can certainly make wine
as good as any $10-15/bottle wine and you can do even better with experience
as you can tailor it to your own taste.

Don't worry about temperature. I have made wine when the temperature of my
house regularly went above 90 deg. There is no dought that wine makes
better at the proper temperature but wine is VERY forgiving.

Which to make? I have had some REALLY good home made beer but I fined wine
is a bit less trouble. Also, when I made beer, friends would come over and
it was gone in a weekend. Wine tends to stay around longer.

Most kits have everything that is essential to get you going. But you will
find new definitions of essential as you get deeper into the hobby.

Don't Worry, just do it. You will surprise yourself with how good the wine
is. Start with a good kit wine. (Not to be confused with the hardware.
This is all the ingredients you will need. If you really like wine start
with a good Gewürztraminer. If you are kind of new to wines, or like pop
wines, try and Island Mist kit. Both of these can be ready to drink in 2
months so you can have some quick feed back.

Ray

"Jack" > wrote in message
om...
> The temperature thing has me the most worried. I don't know how I
> would keep 5 gallons @ 68 deg F.
>
> I'm interested in the small wood barrels. These would be easier to
> move around than a large barrel, plus you would still have the added
> benefit of the flavor advantages that comes from using wood barrels.
> I've seen some on the internet. They're not cheap, but the price is
> not that bad.
>
> I figured you could use the same equipment for both, with some small
> additions for beer brewing (like a boiling pot). If I start with
> wine, I'll probably try beer some time and vice versa if I start with
> beer. However, I would want to gain some experience and expertise in
> one, before going to the other.
>
> Thanks.
>
> "Jason Thomas" > wrote in message
>...
> > "Jack" > wrote in message
> > om...
> > > I'm interested in possibly either getting into wine making or beer
> > > making.
> >
> > Youre starting in the right place
> >
> >
> > > It appears that wine making is easier, but you obviously have to wait
> > > longer. The thing I like about beer is that you have an opportunity
> > > to make something much more flavorful than what you can buy in the
> > > store (at least better than Budweiser, Coors, etc.). With wine, I
> > > don't see how you can really produce something better than what you
> > > would buy in the liquor store, unless you're accustomed to drinking
> > > Mad Dog 20/20. Of course a batch of wine should last much longer than
> > > a batch of beer (unless you're really a sod-head). I figure that you
> > > wouldn't even have to be making that often, to keep a nice stock of
> > > wine.
> >
> > THere are many aspects to tailoring the "flavor" of a wine...start by
> > looking at the recipes at this site
> > http://winemaking.jackkeller.net/index.asp
> > This will give you an idea on the many possibilities
> > I have some different red and white wines bottled and ageing while im
> > fermenting a jalepeno wine and a blackcurrant wine right now
> >
> > > I've read that wine needs to be stored @ around 70deg. F during
> > > fermentation. This might be difficult. In the summertime, the inside
> > > of our home gets up to 75 - 78 degrees. I might find closets and such
> > > that don't typically get warmer than 73 - 75 degrees, but that's
> > > probably about as good as it will get. Would this be a problem? If
> > > so, is there a relatively inexpensive way to get the temp. down a few
> > > degrees (not for the entire house, just for the fermenting wine)?
> >
> > Temperature is important although I will let the others answer how
much...I
> > dont have any problems with keeping temperatures around 68
> >
> > > Do most folks use the small barrels for fermentation, or do most folks
> > > just use the "bucket" that comes with most kits?
> >
> > I would love someday to use barrels but as space is a consideration, I
> > started with plastic "bucket" fermenters and now use glass carboys with
> > great results
> >
> > > Do most equipment kits come with everything you need, or are there
> > > major components missing that one should be aware of?
> >
> > You can always add but most starter eqipment kits provide a great
> > basis....its important in the beggining to not get bogged down in too
many
> > details...if you like it there will be plenty of time for that...most
> > moderately priced kits provide great wine when aged and you only go up
from
> > there
> >
> > > Any other thoughts/advice?
> >
> > why not do both...much of my equipment i use for both....the only thing
you
> > might have to be careful with is the plastic bucket fermenter but I use
> > glass now so I havent had any issues.
> >
> > Biggest advice....ENJOY

Potential Newbie questions
 

(Don S) wrote in message . com>...
> > I'm interested in possibly either getting into wine making or beer
> > making.
> >
>
> I agree with the other poster - why not do both - some wine and
> some beer. Pick wine kits to start as they're fairly easy and
> do beer later. As far as the fermentation temperature goes, do
> the wine as I do in the fall. The temp in my basement hovers
> around 68F.
>
> Don



www.howtobrew.com

Potential Newbie questions
 

I'm not new to drinking wine, but I have very little knowledge of
wines. I like fairly dry cabs and merlots. I don't like whites as
well, though I'll probably make a batch at some point.

You mentioned the Gewürztraminer. Honestly, I'm not familiar with.
Is it a fairly dark, dry wine? You also mentioned "pop wines" like
the Island Mist. I don't even know what pop wines are. My guess is
that they are fairly sweet and fruity. Is that true? Any
suggestions/links on particular kits?


"Ray" > wrote in message > ...
> I cannot imagine a kit wine making a wine as bad as MadDog. You may not
> make a wine equivalent to a $120/bottle wine but you can certainly make wine
> as good as any $10-15/bottle wine and you can do even better with experience
> as you can tailor it to your own taste.
>
> Don't worry about temperature. I have made wine when the temperature of my
> house regularly went above 90 deg. There is no dought that wine makes
> better at the proper temperature but wine is VERY forgiving.
>
> Which to make? I have had some REALLY good home made beer but I fined wine
> is a bit less trouble. Also, when I made beer, friends would come over and
> it was gone in a weekend. Wine tends to stay around longer.
>
> Most kits have everything that is essential to get you going. But you will
> find new definitions of essential as you get deeper into the hobby.
>
> Don't Worry, just do it. You will surprise yourself with how good the wine
> is. Start with a good kit wine. (Not to be confused with the hardware.
> This is all the ingredients you will need. If you really like wine start
> with a good Gewürztraminer. If you are kind of new to wines, or like pop
> wines, try and Island Mist kit. Both of these can be ready to drink in 2
> months so you can have some quick feed back.
>
> Ray
>

Potential Newbie questions
 

Gewürztraminer is a German white wine. Usually slightly sweet. Excellent
with spicy food. It is often liked by people who normally do not like wine.
They are often drunk young.

Island Mist and what I call pop wines or picnic wines are low alcohol (6%)
fruity wines. Very pleasant when you want to quench your thirst or drink
more than a couple of glasses. Sort of like a wine cooler without the
carbonation but much better than the wine coolers you buy at the store.

I never cared for whites very much but I really enjoy some of the white kits
I have made. Much better than what I buy at the store.

Ray

"Jack" > wrote in message
om...
> I'm not new to drinking wine, but I have very little knowledge of
> wines. I like fairly dry cabs and merlots. I don't like whites as
> well, though I'll probably make a batch at some point.
>
> You mentioned the Gewürztraminer. Honestly, I'm not familiar with.
> Is it a fairly dark, dry wine? You also mentioned "pop wines" like
> the Island Mist. I don't even know what pop wines are. My guess is
> that they are fairly sweet and fruity. Is that true? Any
> suggestions/links on particular kits?
>
>
> "Ray" > wrote in message
> ...
> > I cannot imagine a kit wine making a wine as bad as MadDog. You may not
> > make a wine equivalent to a $120/bottle wine but you can certainly make
wine
> > as good as any $10-15/bottle wine and you can do even better with
experience
> > as you can tailor it to your own taste.
> >
> > Don't worry about temperature. I have made wine when the temperature of
my
> > house regularly went above 90 deg. There is no dought that wine makes
> > better at the proper temperature but wine is VERY forgiving.
> >
> > Which to make? I have had some REALLY good home made beer but I fined
wine
> > is a bit less trouble. Also, when I made beer, friends would come over
and
> > it was gone in a weekend. Wine tends to stay around longer.
> >
> > Most kits have everything that is essential to get you going. But you
will
> > find new definitions of essential as you get deeper into the hobby.
> >
> > Don't Worry, just do it. You will surprise yourself with how good the
wine
> > is. Start with a good kit wine. (Not to be confused with the hardware.
> > This is all the ingredients you will need. If you really like wine
start
> > with a good Gewürztraminer. If you are kind of new to wines, or like
pop
> > wines, try and Island Mist kit. Both of these can be ready to drink in
2
> > months so you can have some quick feed back.
> >
> > Ray
> >

Potential Newbie questions
 

I am like you and the original poster. Wife and I prefer red wines, but I
figured I should
make a white for "company" and the like, so I ended up with Gewürztraminer on
the advice
of a German friend and fellow wine maker.

What I have has aged about 6 months and had some while watching the Superbowl
with
Chinese/Asian finger foods and a Thai hot chili sauce. I have to admit, it was
one great wine with that food combination. I am sure it's as good as most
purchased product.
Who says a red wine drinker can't enjoy the occasional white wine?


>Gewürztraminer is a German white wine. Usually slightly sweet. Excellent
>with spicy food. It is often liked by people who normally do not like wine.
>They are often drunk young.
>